We always have a lot of left over bread in the Scullery and there's only so much the birds can eat even at this time of the year. I think we must have the fattest birds in the world. My mum used to make Bread Pudding with the stale bread when we were young and
they were huge things too. There was so much bread to be soaked that we had a 'special' washing up bowl reserved just to soak the bread! I can still remember standing on a chair stirring the soaked bread with a wooden spoon and the smell of the mixed spices while it was cooking ...
Bread Pudding Recipe
1. Cut the crusts off the bread and soak it in milk (or water) for about an hour then squeeze out the excess liquid.
2. Grease a pie dish – mine is 11 ins x 8 ins. Oven on to 160° C.
3. Give the bread a good mix to break up any lumps - it should look a bit like porridge with no 'lumps' of bread.
4. Then add the fruit, sugar, spice, suet and the beaten egg. **ADD A GRATED APPLE**. Pour it into the dish and bake until brown and set - about 1 hour 15 minutes.
5. Sprinkle the pudding with sugar when it comes out of the oven. Traditionally eaten cold.